I don’t know if you’ve noticed, but I’m freaking in love with avocados. Like, I could eat one every single day and never ever get tired of them. Despite living in the North East, I grew up on avocados. My mom is from California and loves avocados almost as much as I do, so we had them a lot as kids. One thing I love is how versatile their flavor is – if you thought they were only for making guacamole you are very mistaken! They work in so many different cuisines, let alone are awesome just cut up raw with some salt & pepper. Here are just a few ways that I’ve made dishes involving such a cool fruit:
Shrimp and Avocado Salad
Shrimp Salad with Ceviche Spirit
Endive Salad with Blood Orange, Avocado and Radish
Daring Cook’s Challenge #7 – Sushi
Salsa Chicken – a Family Original Recipe
Chicken Teriyaki Sushi
Chile and Cilantro Guacamole
Quinoa and Black Bean Bake with Mozz. and Avocado
Pan-Seared Marinated Tuna
Hmm, can we say I’m addicted much? haha.
Today, I’m sharing with you a recipe I found via twitter. One of the things I love about twitter is the instant communication with so many awesome people, especially in the gluten free and foodie community. Just last week Elana of Elana’s Pantry was asking for slaw recipes, and I suggested my Asian slaw which she made and posted about! That totally made my day because she is one of my gluten free “idols”. I have yet to make a recipe of hers that I didn’t like!
After realizing that I had inadvertently made my shrimp & avocado salad like 4 days in a row, I decided to ask the twitterverse what their favorite recipes were. I needed a new way to eat avocados. Noëlle of Simmer Down mentioned to me her recipe for carrot salad served in an avocado half, and I knew this was what I had to make. Not only do I love raw carrots and mustard, but there’s also avocado (obviously haha)- woohoo! Ah the wonders of twitter, because of twitter we can all learn about fun and tasty foods to make
I adapted Noëlle’s recipe only slightly and used some awesome Dijon mustard that we bought in France, which is also probably the spiciest mustard I have ever had in my life. I never knew mustard could be so potent, until we opened this jar – but in a good way I assure you! Dijon mustard is awesome for cooking with sausage with too, but now I am digressing….so go enjoy this salad – if you get some great spicy dijon mustard, this is a perfect way to use it – and yay for another awesome avocado recipe!
Salade de Carottes Râpées
Adapted from Noëlle of Simmer Down
4 tbs. plain yogurt
1 tbs. dijon mustard
2 tbs. extra virgin olive oil
juice of 1/2 lemon
salt & pepper to taste
1/4 cup. chopped hazelnuts
1/2 cup. golden raisins
4-6 carrots, peeled and grated (food processors work great!)
2 avocados, halved, skin removed
1. Combine yogurt, mustard, olive oil and lemon juice in a small bowl and whisk together. Season with salt & pepper to taste.
2. In a large bowl, combine hazelnuts, raisins, and carrots. Toss with the dressing until evenly coated.
3. Serve in avocado halves, eat!